Langres Cheese and Burgundy...how about Champagne

[TheEngineer]

Had a cheese called Langres today which is made in Champagne. It is regularly washed in Champagne during it time becoming cheese.

Nice flavor which coats the entire mouth. Had it with a bit of left over burgundy from last night....good stuff....!

Left some for tomorrow and will try it with Champagne...to see if it works at all...(not sure right now to be honest...) any suggestions?

[Innkeeper]

Sounds like a plan. Let us know how it turns out.

[sharon001]

What's interesting is that in France, before serving the langres, they pour a little bit of marc de bourgogne in the indentation at the top. It soaks into the cheese. Usually langres goes with a fruity white, I think, no?

How was it with the champagne?

[TheEngineer]

Unfortunately, the Langres and the Champagne are at home....meanwhile...somewhere between NY, Chicago, Springfield, and Oakland is where I'd currently be.....@#$%@#$%@#......

The cheese will be consumed long before I get home....good plan, bad execution.

Thanks for the notes on the indentation. Sounds interesting! My wife tried it with the remaining bits of the Messmer PN Rose Auslese and she loved it......as she told me over the phone.......!$#%!#$%! I gotta get home one of these days....



[This message has been edited by TheEngineer (edited 05-23-2005).]

[Kcwhippet]

TE,

I used to a lot of travelling way back when I was young and married - to my first wife.

[TheEngineer]

She's continues to tell her friends that she is young and single....she does look very young for her age.....something she continues to remind me of. Of course I just tell her that she is my Boston Wife... [img]http://www.wines.com/ubb2/smile.gif[/img] She don't like that much....my red behind would be a good indication of that [img]http://www.wines.com/ubb2/smile.gif[/img]